Furikake Tomato Sandwich Recipe (2024)

I put potato chips on my tomato sandwich, using the crumbs at the bottom of the bag. The salty crunch makes it even better. I learned about tomato sandwiches while reading the children’s book “ Harriet the Spy”. I was in graduate school at the time. Many decades later it’s still one of my favorite books. And I LOVE tomato/mayo sandwiches!

instead of sliced bread, my family uses the cheap hamburger buns for tomato sandwiches. The buns don't fall apart. They are also round like the tomatoes. We do not buy the potato rolls or the brioche buns, because the sandwich is all about the tomato.

The recipe doesn't specify Kewpie mayo, but try it. It's made with yolks rather than whole eggs, giving it an eggier taste. It's almost like smearing your bread with egg salad, and it's amazing.

Okay not a tomato sandwich per se, but here in Italy our version is, of course, bruschetta. The generously salted tomatoes are chopped, the bread is toasted (technically grilled), and the condiment is olive oil (Italians never got on the mayo bandwagon), but..bread and tomato, basta. (Maybe add oregano.) While restaurants here will serve bruschette year-round (especially to tourists), discerning palates wait for the non-greenhouse farm tomatoes of summer.

I like garlic and basil stirred into the mayo.

Another great variation would be to add chaat masala subbing it for the f*ckake

open-faced, toasted (oh-so-lightly) sourdough, tomatoes (heirloom) salt and peppered, a generous slather of mayonnaise (Hellmann's only, please) and a sprinkling of freshly torn basil on top

As to the Mayo, Dukes! Dukes! Try it if you never have. It used to be found only in the south but is more available now. You won’t go back. And in blinded, head -to-head sandwich comparisons (Dukes, Hellman’s, Kraft), 10 of 10 people liked the Dukes sandwich better. (We do these contests as parties; sounds boring but it’s fun.)

What's your dream tomato sandwich?

Yes! One of the reasons I loved "Harriet the Spy" so much was because she loved tomato sandwiches! Thank you for this reminder.

Not a sandwich but this is so good I have it for breakfast every day in the summer, or until homegrown tomatoes are no longer available - 2 slices of toasted rustic bread, slathered with olive oil, then each piece of toast covered in slices of ripe tomatoes lightly salted.

Great recipe. I used to make tomorrow sandwiches when I lived in Philly. Adding Furikake is a huge upgrade - love this recipe. I don’t have an easy way to get to an Asian grocery store where I live so I get Furikake online from furikake.co which sells so many flavors.

Shirtwrecker (open-faced):-toast ciabatta roll, then reduce heat a bit-rub both 1/2s w/cut side garlic clove; brush lightly w/EVOO, or garlic EVOO-layer of thinly-sliced, unpeeled cuke slices; sprinkle sea salt; add *spicy radish sprouts*-top w/heirloom slices; spread some Stonewall Maple Bacon Aioli; pepper the tom.-scatter w/grated TJ’s Unexpected Cheddar; heat to melt cheese*If you can’t find spicy, use reg. sprouts & spread Wasabi mustard under cukes.Watch your shirt!

Growing up in New Jersey I have fond memories of delicious tomato sandwiches. Hellmans, or we also made them open faced with sour cream on toasted bread

Mine starts, of course, with the best, juicy, perfectly ripe farm tomato. Great bread - today it was a miso sourdough from a local bakery, very crusty, with a spongy, tangy inside. Slices of the sharpest five year cheddar. And a very thin layer of arugula, not the bland kind from a plastic clamshell but the peppery stuff from the farmers market. That’s it! If the tomato’s lovely and juicy, skip the mayo. If not, skip the sandwich! (Not everyone loves mayo. If you do, go wild…)

So good it makes you want to swallow your tongue.

I will try this intriguing sandwich! My go to tomato sandwich is as follows: toasted buttery brioche, with a light skim of Dukes mayo. Topped with slices of extra sharp cheddar cheese. Top the cheese with healthy slather of Dukes mayo and luscious slices of delicious ripe tomatoes. This is an open faced sandwich so now top with chopped scallions and fresh basil and generous amounts of salt and pepper! It is pure summer delight in a bite!

Looking forward to trying this next summer. When my grandma was alive, a friend from the Carolinas would bring a summer bounty of just-picked juicy tomatoes, peaches, okra, melons and corn that actually released "milk" when she prepared it for corn, tomatoes and okra. But my favorite part was when she prepared a tomato sandwich with regular, toasted bread, onions and juicy, beautiful red tomatoes.

Made this with katsuobushi furikake and some thinly sliced asian cucumber. Insanely good and easy.

I like furikake but I guess only with rice and Asian food. This tasted awful and ruined a fine summer tomato sandwich. The furikake overpowers the whole thing. Simple tomato/mayo/bread/S&P is perfect - no need to add anything, except a slice of cheddar.

After seeing this sandwich featured on Sandwiches of History (a delightful IG account which I recommend to all lovers of entertaining food content), I thought to try this sandwich with an umeboshi furikake after the host was craving a bright note on the sandwich. It was DIVINE! I’m sure any furikake would work but this one was so good, I have to recommend it. This is coming from someone who typically balks at eating large servings of tomatoes, too.

A furikake like katsuo fumi has a great smoky taste that might remind you of bacon

I've never felt the need to comment on such a simple recipe before, but this has been the star of my summer. If you have the tomatoes of the right quality, and the furikake, prepare for a lunchtime of true joy. I echo the potato chip recommendation too - feel free to gild this lily any way you like!

I made this sandwich with homegrown Black Krim tomatoes, original veganaise (my favorite) and TJ's furikake. I thought it was revelatory and I'm now finding lots of uses for the furikake. Yesterday I tried a variation using green za'ataar (that I bought at a Middle Eastern grocery store) instead of furikake. That came in a close second.

Added an over medium egg and, although it was a bit of a mess, it was delicious!Realized we were out of Furikake so just chopped up some seaweed snacks and it worked just fine. Added the umami flavor *chefs kiss*!

I’ve found that za’atar is a nice alternative to the furikake. Has the sesame, but with a Mediterranean dimension. Make sure to salt the tomato. I love this sandwich!

Upon my trillionth tomato sandwich since my last note, there have been some developments… I have tried kewpie in lieu of Hellmann’s and can confirm it is great. I have also started adding a layer of fresh sliced jalapeños underneath the tomato for spice. Still open-faced toasted, with any type of bread and any type of fresh tomato and extra salt on top. I have loved reading everyone’s preferences, and hoping I can find Duke’s mayo in Canada.

I turned mine into a Furikake BLT, with fresh baby spinach, thin bacon, Kewpie mayo, and thick slices of heirloom tomatoes from my CSA. They were amazing!

i used Taste of Japan's Green Nori Furikake as i am vegetarian and can't eat the fish in most commercial furikake blends, and found out that unfortunately this recipe probably doesn't work as well using furikake that does not contain msg! the bread also seems to make or break this, so pick a good one. i would try this again for sure, but next time i'm going to try my hand at homemade furikake and a rustic homemade loaf to do it justice.

Tomato sandwiches in the summer with big, sweet, juicy tomatoes! Any way you serve them is great, but my favorite it is: lightly toasted sourdough, mayo, tomatoes, sliced dill pickle. YUM. I would never even bother with anything but homegrown or farmers market tomatoes.